Crazy Good Roasted Pumpkin Seeds

Ingredients Needed For Roasted Pumpkin Seeds

The ingredients list for this recipe is super short. You can go with the very simple 3 ingredient version, or if you want more flavor, go with the extra seasoning version. The exact measurements are at the bottom of the post in the recipe card.

Raw Pumpkin Seeds: The star of the show and the whole reason we are here. These healthy powerhouses of a seed are so flavorful on their own. Olive Oil: Help the seeds roast evenly and give them a nice crispy crunch. Sea Salt: Enhances the flavor of the seeds.

Optional Seasoning

Chili Powder: Gives the seeds a mild heat and slightly smokey flavor. Paprika: Adds a sweet, peppery flavor and a nice red color. Garlic Powder: Provides a punch of savory flavor that complements the other seasoning. Salt: Enhances the whole flavor profile. Pepper: Adds a slight bit of heat while balancing the other flavors.

How to Make Roasted Pumpkin Seeds

Even though carving a pumpkin is a mess and takes a little bit of time, the pumpkin seeds are the reward in the end. My favorite part is smelling them roast in the oven. You will love these flavorful pumpkin seeds that will melt in your mouth one handful at a time.

Soften Seeds by Boiling: Pumpkin seeds can be tough, but boiling them helps. Add cleaned seeds to a saucepan with water, bring to a boil, then simmer for 10 minutes. Drain and pat dry. Soften Seeds by Soaking: To preserve nutrients, soak pumpkin seeds in water overnight, then pat dry before roasting. Salt the Water: Add a teaspoon of salt to the water when boiling or soaking to season the seeds. Adjust the salt in your seasoning as needed. Let Dry: After patting the seeds dry, spread them on a baking sheet and let them air-dry for a few hours or overnight for crispier results. Air Fryer: Roast seeds in a preheated air fryer at 360°F for 20-25 minutes, shaking every 5 minutes, until golden brown.

Airtight container:Pumpkin seeds can be stored at room temperature in an airtight container for up to 1 month. For longer storage, refrigerate them for up to 3 months. Freezer: You can freeze pumpkin seeds for up to 6 months. When you’re ready to enjoy them, just thaw them in the fridge and pop them in the oven until they’re perfectly warmed and crispy again! Not Roasting Right Away? If you are carving pumpkins but don’t want to roast the pumpkin seeds right away. You can store the rinsed and cleaned pumpkin seeds in an airtight container in the refrigerator for up to 3 days before roasting.